Executive Chef

**Position Title: Head Chef**

**Location**: Madurai, Tamil Nadu, India
**Department**: Kitchen & Culinary Operations
**Reporting to**: Managing Director

**Primary Objective**:
To oversee the entire kitchen operations ensuring consistency, quality, hygiene, innovation, and timely delivery across all service formats (dine-in, parcel, takeaway, banquet, and live stations), while leading the kitchen team with discipline and culinary excellence.

**Key Duties and Responsibilities**:
**1. Menu Planning & Innovation**
- Curate and update seasonal and festival menus for all service formats.
- Innovate new vegetarian dishes (Chinese, North Indian, Tandoori, Chat, and Sweets).
- Collaborate with R&D team for product trials and tastings.
- Ensure live station items (Tandoori, Chat, Jalebi) are appealing and standardized.

**2. Kitchen Operations & Supervision**
- Oversee the functioning of all kitchen sections: hot kitchen, cold kitchen, sweet Section, live stations, prep area, and banquet prep.
- Supervise daily food production ensuring consistency and portion control.
- Manage mise en place for daily services and special events.
- Coordinate kitchen flow for dine-in (200 covers), parcel, and banquet orders.

**3. Team Leadership & Staff Management**
- Lead, train, schedule, and evaluate the kitchen team including commis, Asst commis, and Kitchen Helpers & support staff.
- Implement SOPs and ensure discipline, hygiene, and proper uniform standards.
- Conduct regular team briefings and motivate staff for better performance.
- Maintain Clarity Check list for below Staffs.

**4. Quality, Hygiene & Safety Control**
- Maintain high food quality and presentation standards.
- Conduct daily hygiene checks as per FSSAI norms.
- Monitor FIFO (First In, First Out) for raw materials and ingredients.
- Ensure live counters follow fire safety and food handling guidelines.

**5. Inventory & Cost Management**
- Maintain daily, weekly, and monthly consumption reports.
- Maintain F.C.P Report for Weekly/ Monthly
- Coordinate with purchase team for inventory planning.
- Control kitchen wastage and manage cost
- effective production.
- Help set food cost benchmarks and monitor against actual.

**6. Coordination for Events & Banquets**
- Work closely with banquet team to finalize menus and quantities.
- Prepare customized menu items for events and bulk orders.
- Oversee timely and quality food service during events.

**7. Live Station Management**
- Plan and supervise live counters (Tandoori, Chat, Jalebi, Hot Sweet Counter).
- Ensure engaging presentation, real-time cooking efficiency, and guest interaction standards.
- Train specialized staff for each live section.

**8. Vendor & Equipment Coordination**
- Recommend kitchen equipment upgrades or repairs.
- Coordinate with Store/Purchase Department for specific ingredients or tools (especially for Food Festivals).

**9. Customer Satisfaction & Feedback Handling**
- Interact with manager for Restaurant / events / live stations for Guest feedback.
- Address complaints regarding food quality or delays and implement corrective actions.

**10. Reporting & Documentation**
- Submit daily kitchen reports, Wastage Report, event logs, and cost analysis.
- Document recipe cards, production sheets, and SOP manuals.
- Report incidents, safety breaches, or team issues to management.

**Skills & Qualifications Required**
- Minimum 10-12 years of experience in vegetarian restaurants or banquets.
- Specialized in Indian cuisines (South & North Indian) and sweets.
- Ability to manage large team and high-volume operations.
- Knowledge of live counter operations and customer service basics.
- Well-versed in food safety, FSSAI norms, and hygiene protocols.

**Job Type**: Permanent

Pay: ₹45,000.00 - ₹50,000.00 per month

**Benefits**:

- Food provided

Supplemental Pay:

- Overtime pay
- Yearly bonus

Work Location: In person

Application Deadline: 05/06/2025
Expected Start Date: 09/06/2025